Recipe For Praline Pie

This freezer-friendly and make-ahead pecan praline pumpkin pie combines my tried-and-true flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. It’s salted pecan pie meets pumpkin pie—in the best way possible! Use my helpful video tutorial to walk you through each step.

As far as Thanksgiving desserts go, pumpkin pie is an icon. And this pecan praline pumpkin pie is a fun twist on my traditional pumpkin pie recipe. I won’t call this rendition an “upgrade” since you can’t mess with perfection, but the crunchy praline topping definitely adds a tasty contrast to the smooth and spiced filling below. If you ever craved a little crunch with your pie, this recipe is for you.

For the ultimate finishing touch, I recommend topping this pecan pumpkin pie with fresh whipped cream and a sprinkle of sea salt. The crunchy salt helps cut the praline’s sweetness and whipped cream is ALWAYS a good idea with pie. Agreed?

Praline Key Lime Pie Recipe

Like my traditional pumpkin pie recipe, today’s version includes partially blind-baking the pie crust which means that we are pre-baking the crust before adding the filling. Do you know how to blind bake pie crust? Let’s review:

Some recipes, like my coconut cream pie and banana cream pie, require a fully blind baked pie crust because the filling doesn’t go into the oven. With this pecan pumpkin pie, however, we’re only partially pre-baking it. (Which is even easier!)

If you’ve made my beloved pumpkin pie recipe before, you know how good this filling is! To make room for the pecan praline topping, I reduced some of the ingredients so the filling doesn’t overflow. Instead of 3 eggs, we’ll use 2. I also reduced the sugar and liquids, too. This recipe uses an entire can of pumpkin, which is always convenient. I kept the spice amount the same, so we’re getting extra spice flavor in each bite. And you can use homemade pumpkin pie spice here—see recipe Note.

Pumpkin Pie With Nut Praline

Speaking of spices, I add a pinch of fresh ground black pepper to pumpkin pie filling. I got this tip from King Arthur Baking and pumpkin pies are NEVER the same without it. The black pepper brings out the pumpkin pie spice flavors and no one ever realizes it’s hiding in there. (They’ll just ask you why your pie is so good!)

You don’t have to wait for the partially blind baked pie crust to cool down before pouring in the filling—it can still be warm! To prevent a pale and lackluster crust, brush the partially blind baked pie crust with egg wash. Egg wash, a mixture of egg and milk, promises a golden sheen on the edges of your pie.

Pie Crust Shield: Do you notice the edges of your pie crust browning too quickly? Sometimes the crust edges are finished baking before the filling. A pie crust shield helps prevent over-browning. (I link to my favorite one in the recipe notes below.) You can also use aluminum foil. Fold a 12-inch piece of aluminum foil in half, then cut a semi-circle out from the folded edge. Unfold the foil to reveal a circle. Remove the cooking pie from the oven, then carefully place the foil on top so the center is exposed and edges are covered. Return pie to the oven.

Peach Praline Skillet Pie

Unlike in this pecan pie cheesecake where the topping is spooned over the finished dessert, we bake today’s topping right on the pie.

To start, let’s almost fully bake the pie before we add the praline topping. Why? First, the topping would burn if it’s in the oven that long and second, we could risk under-baking the filling if it’s hiding under the topping the whole time.

Pecan praline pumpkin pie is perfect for entertaining because (conveniently!) it needs to cool completely before serving. I always make pumpkin pie the day ahead of time, let it cool, cover it with aluminum foil, and refrigerate overnight. You can bring to room temperature before serving or serve cold. And with whipped cream, of course.

Praline Pumpkin Pecan Pie Recipe: How To Make It

Freezing: You can also freeze the baked and cooled pie. If freezing, I recommend baking your pie in a disposable aluminum pie dish because its thin weight will help prevent ice crystals from forming on your pie. Cool the baked pie completely, then wrap the whole thing—pan included—in plastic wrap or Press & Seal, followed by a layer of aluminum foil. This is how to freeze cakes, too. Freeze for up to 3 months, then keep pie in the wrapping and thaw in the refrigerator before topping with whipped cream and serving.

I honestly don’t know which is the best: the crunchy sweet/salty topping, the creamy pumpkin filling, or the flaky pie crust. But who has to pick favorites? If you’re looking for more inspiration for your Thanksgiving dessert table, here are all of my favorite Thanksgiving pies.

This pecan praline pumpkin pie combines flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. For recipe success, read my recipe notes and watch the helpful video tutorial above before you begin.

Praline Topping Recipe

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onTo complete the subscription process, please click the link in the email I just sent you. If you did not receive an email check your spam folder. Otherwise, add whitney@ to your address book and try again.

Do you love pecan pie AND pumpkin pie? I took both pies and married them together for the ultimate Thanksgiving and holiday pie… Praline Pumpkin Pie! You get the sweet and crunchy pecans and the thick, smooth pumpkin pie all in one bite! Not to mention we use the flakiest pie crust recipe ever to take this pie above and beyond.

There are a million things I love about this pecan pumpkin pie but one that’s not so apparent is how long this pie lasts. You can make this 2 days in advance if you’d like. It holds up

Caramel, Chocolate And Almond Praline Brownie Pie

I was eating this pie 3 days after I made it. If I hadn’t known any better I would’ve guessed it had been made that same day. CRAZY RIGHT?!

Start with a good pie crust! Please use a recipe you love. There’s nothing worse than biting into a delicious pie filling but then arriving at the crust just to be disappointed with lack of flavor and flaky texture.

To begin, you’ll need a pie crust recipe. (The one I linked to tastes amazing! Make it. You’ll be so glad you did.)

Apple Praline Pie Recipe

The key to having a fully cooked crust (we DO NOT want a soggy bottom) is to par bake the pie crust.

Pierce bottom of pie dough with a fork. Place parchment into the pie crust and fill the pie with pie weights. You’ll want to use about 2 cups worth of pie weights. Bake at 425°F for 14-20 minutes or until the crust just begins to brown. The crust will still look pale but not raw.

In a small bowl stir the chopped pecans and brown sugar together. You can use light brown sugar or dark brown sugar.

Joy The Baker's Pumpkin Pie With Pecan Praline Topping |

In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the pumpkin puree, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Mix until smooth and fully combined, about 1 to 2 minutes.

Bake the pie at 425°F for 15 minutes, reduce heat to 350°F and bake for an additional 40-50 minutes or until a knife inserted in the center comes out clean.

This pumpkin pie can be made in advance! We were eating this 3 days after I made it and I couldn’t tell a difference. No soggy crust anywhere. It’s incredible!

Honeyed Pumpkin Pie With Broiled Praline Topping Recipe

This praline pumpkin pie is always a huge hit at Thanksgiving! It takes pecan pie and pumpkin pie, and marries the two together for something absolutely delicous!

*I didn't tent foil over mine, I think it turned out perfectly! But this is an option in case you're interested in preventing too much browning. 

Calories: 548 kcal (27%) Carbohydrates: 71 g (24%) Protein: 9 g (18%) Fat: 28 g (43%) Saturated Fat: 8 g (40%) Cholesterol: 81 mg (27%) Sodium: 279 mg (12%) Potassium: 464 mg (13%) Fiber: 4 g (16%) Sugar: 65 g (72%) Vitamin A: 8695 IU (174%) Vitamin C: 4 mg (5%) Calcium: 214 mg (21%) Iron: 2 mg (11%)

Pecan Praline Pie Bark

Did you make this recipe? Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @ on Instagram and Facebook so I can see what you're making!Introducing Praline Pumpkin Pie, AKA a new Thanksgiving must!  Creamy pumpkin pie topped with crunchy, chewy brown sugar pecans for the perfect flavor and texture combination in every bite!  Be the hero of Thanksgiving with this new twist on the comforting classics!

No Thanksgiving is complete without comforting, creamy pumpkin pie, or at least crazy popular Pumpkin Pie Dip.  And no Thanksgiving is complete without nutty, brown sugar Pecan